Yield: 8 Servings
Measure | Ingredient |
---|---|
8 \N | Chicken breasts |
¼ cup | Chopped onion |
2 \N | Ribs celery; chopped |
1 \N | Carrot; sliced |
1 \N | Stick butter |
1 \N | Green pepper; chopped |
3 tablespoons | Flour |
1 cup | Milk |
6 ounces | Cheddar cheese; grated |
1 can | (4-oz) pimiento; chopped |
1 can | (10.75-oz) cream of mushroom soup |
1 can | (4-oz) mushrooms; sliced |
1 teaspoon | Soy sauce |
1 teaspoon | Salt |
⅛ teaspoon | Pepper |
¼ teaspoon | Garlic powder |
4 ounces | Spaghetti; cooked |
\N \N | Grated cheese |
Boil chicken with onion, celery and carrot until tender. Reserve vegetables. Chop chicken (you should have 4 cups). Saute pepper in butter in large skillet. Mix in flour until smooth; add milk and cook until thick.
Add cheese until melted. Cut off heat. Add pimiento, soup, mushrooms, chicken and reserved vegetables. Add soy sauce and season- ings, then spaghetti. Turn into 2-quart casserole. Top with grated cheese. Bake at 350 uncovered for 45 minutes. Let stand for 10 minutes before serving.
MRS FLORA BELLE ANDERSON
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .